It has been a bit cooler this week, and we are delighted. We are still having issues with the eggplant, or more precisely the eggplant seems to be having issues with the weather. We get some rain almost every afternoon, and we think the eggplant does not like this wet weather.
New this week is butternut squash. Here is an easy recipe for fritters.
Butternut Squash Fritters 4 servings
- 1 1/2 cups pureed butternut squash
- 2 eggs
- 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cups grated cheese, cheddar or parmesan.
- 1/ 4 teaspoon dry or 1 teaspoon fresh rosemary finely chopped
- Oil for frying (or mixture of butter and oil)
Cut squash in pieces roast until flesh is tender. You can also boil it which is quicker and a good choice since it is being used in the fritter. Puree the squash. Heat oil in a heavy skillet over moderate heat. Mix all ingredients and drop by spoonfuls on the hot pan. Flatten fritter and cook turning once. Serve warm with yogurt or sour cream topping if desired.
